Abstract
This article begins by discussing causes of taste and odor problems in both the raw and finished water of the Maumee River that include: seasonal effects; chemical contamination; algae; low stream flow; fertilizers and insecticides; and overtreatment. Treatment practices for control of tastes and odors are discussed, specifically: powdered carbon; granular activated carbon; potassium permanganate; ozone; and, chlorine dioxide. Operational procedures and design features that were instituted at the author's plant to cope with the raw water off flavors commonly encountered there are summarized in the article.
Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
